Composite flour is considered more nutritious than refined flour, which is used to manufacture food products that lack protein and fiber. This study aimed to examine the proximate and functional properties of the composite flour consisting of wheat, psyllium husk, and peanut to determine their potential for noodle production. Psyllium husk and peanut were incorporated with wheat flour at the ratio of 0:0:100 (control), 5:5:90 (sample 1) and 10:10:80 (sample 2) respectively. Proximate composition, color, texture, cooking quality, sensorial and microbiological profile of composite flour and noodles samples were evaluated using standard laboratory techniques. Functional characteristics such as bulk density, water absorption capacity, oil absorption capacity, emulsifying capacity, foaming capacity, and swelling power ranged from 0.64–0.69 g/mL, 124–138%, 128–146%, 13.0–16.8%, 10.9–14.3%, 12.5–15.7% respectively. The functional properties of composite flour increased with the increase in the substitution of other flours with wheat flour. Proximate compositions such as protein, fat, ash, and fiber content were increased in the composite noodles sample (sample 1 and sample 2) than in the control sample. Sample 2 recorded the highest crude fiber (8.91 ± 0.24%), fat (6.64 ± 0.38%), protein (22.43 ± 0.21%), and ash (3.68 ± 0.09%) content but the lowest carbohydrate content (48.10 ± 0.70%). L* value and b* value were decreased and a* value increased with the increase in substitution of other flour. Noodle sample 2 showed more hardness (18.3 ± 0.24 N) indicating that hardness increased with the increase of substitution. Cooking time and water absorption increased and cooking loss decreased with the increase of substitution. Sensory data indicate that composite flour noodles sample 2 (10:10:80) secured the highest overall acceptability score (8.2). The maximum Total Viable Count and Total Coliform Count were found in the control and the minimum was examined in sample 2. In conclusion, sample 2 flour could be utilized for noodle preparation with good textural, sensorial, and cooking quality.